Ingredients include pebbled walkways, hay-thatched roofs and hut like canopies sheathed with bamboo screens. Season these with sleeper wood tables, candles and lanterns and bamboo wood walls. Mix them together and garnish it with an irresistible view of the Arabian Sea. And voila what have you - an intrinsically idyllic, open-air rooftop epicurean village – KOYLA.

Initiated by entrepreneur Farhan Azmi, this 12,000 sq ft restaurant offers northwest frontier cuisine amidst a mesmeric bucolic environment, which is truly relaxing and unique.

The décor is simple yet elegant. Although contemporary in its style and presentation, the restaurant’s low seating, gives diners a feel of the traditional Indian style of eating. Cosy seating and subdued lighting with light music in the background creates a buoyant, relaxed and serene dining experience. The low chairs are for those not too comfortable with low seating.

The ‘Open Kitchen’ a speciality of the restaurant, enables the guests to observe the chefs rustle up an exquisite tandoori spread making dining at Koyla interactive, gratifying and unforgettable.

True to its name Koyla, which means coal, serves food cooked only on coal by chefs from the Garhwal region. The food at Koyla is patiently cooked over charcoal, which exudes the aroma of cinnamon and cloves, a hint of garlic and the whisper of saffron.

The menu at Koyla boasts an extensive selection of Dum Pukht and Mughlai treats like Murg Malai Kebab (chicken cubes marinated in Yoghurt and mild Indian spices and Roasted), Achari Panner (Cottage Cheese pickled in Indian herbs and spices), Dum Murg Nizaami (Boneless chicken marinated in traditional Indian style cooked under pressure in sealed pot), Subz Rasile (Assorted fresh vegetables sauteed with freshly gruound spices and cooked with Spinach), Murg Tikka Shehenshai (chicken mosels simmered in a light tomato sauce laced with cream) amongst others.

Hookah, a speciality of the restaurant is available at the Koyla Sheesha Bar, in a wide variety of delicious flavours like apple, mint, strawberry, peach, watermelon, cappuccino and many more, all made from authentic Egyptian tobacco.

The Sheesha Bar also serves a scrumptious range of cakes, pies and tarts like black bottom pie, apple crumble pie, chocolate mousse, chocolate brownie marquise, maple chocolate and walnut roasted tart and seasonal fruit cheese cakes, and flavoured coffees like Arabic Coffeee Gahwa, Colombian Supremo, smoothies and resfresehers.

A quintessentially rustic ambience, the whiff of tandoori fare, the flavours of the hookahs, the soothing sound of water fountains and refreshing breeze from the sea gives Koyla a truly exotic and inimitable touch.